These Pork & Black Pudding Sausage Rolls are a simple but seriously tasty twist on a classic. The mix of black pudding and pork sausage meat keeps the filling lovely and moist and the puff pastry is golden and crispy as always. They’re straightforward to make and even easier to eat.
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I’ve been thinking about this recipe variation for a while so I was pleased when I finally got to them! They went down a storm when I tested them so I’m sure you’ll love them too.
I did have to do some testing to make sure that I got the ratio of black pudding to sausage meat just right. Too much black pudding and the rolls could be dry. Too little and the flavour wasn’t punchy enough. But I go there and now this recipe is in ship shape to be shared.
More Sausage Roll Recipes
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How to Serve
These sausage rolls are just as good warm as they are cold. Of course they’re at their best when fresh from the oven when the pastry is at its flakiest. But once cooled, they’re still delicious and are handy for picnics, lunchboxes or buffet tables.
Don’t sleep on serving hot sausage rolls as a main meal either. Throw in some fries or reheated chippy chips, a lake of baked beans and a couple of fried eggs for a classic meal. Add some grilled tomatoes and sliced mushrooms to add some veg and stick with the breakfast theme.
Black Pudding Sausage Ingredients
Black Pudding
There are a wide variety of black pudding types available across the UK and Ireland but it is much harder to find elsewhere. The best know and highly regarded brand is the Bury Black Pudding Company.
You can buy it in thick slices which are taken off a large thick sausage or sold as a whole sausage for you to cut yourself or by the slice. You can also buy rings which are like smaller sausages that are bent round so the ends meet and are then tied.
The smaller softer sausages are my favourite to use for this recipe as they are easier to mash up and combine with the pork sausage meat. They are ususally found in pretty much every supermarket and even the freezer chains like Heron and Farmfoods.
There are other blood sausages from around the world that could be used instead. Think boudin noir from France which is also common in the US, in particular around Louisiana. Or morcilla from France and around Latin America. Vietnam and Korea have dồi and sundae respectively. Kaszanka from Poland, blutwurst from Germany or mustamakkara from Finland would all work too.
You can grill up any leftovers for breakfast – How to Air Fry Black Pudding Slices.
Sausage Meat
In theory you can use any pork sausage to make this recipe. But as black pudding is the primary flavour, I would suggest going for something plain.
You can buy regular sausages and remove the skin or just buy straight up sausage meat.
Pastry
I love to make my own Homemade Puff Pastry. I find it quite relaxing and the final result is simply unbeatable. But realistically like the vast majority of people I tend to buy it ready made. In fact I generally go that step further and buy it ready rolled.
If is worth looking for the “all butter” versions of ready made puff pastry which is much more commonly available than it once was.
Nutmeg
Nutmeg is a spice used in black pudding so I’ve used it to dust the top of the sausage roll. I always use whole nutmeg and grate it fresh with the finest grater possible. You could use ground nutmeg, mace or simply leave the tops plain. Or go with a more traditional garnish of sesame or poppy seeds.
Be Flexible
The most obvious changes to the recipe are to change the type of pastry used. You can use bought or homemade shortcrust pastry. Make a rough puff/flaky or even try suet pastry.
You can also cut the rolls into different sizes – use my mini sausage rolls recipe to make a bitesize option. Or my vegan sausage roll recipe to make just 4 larger ones.
You can also add extra ingredients – you can channel my pigs in blankets sausage rolls and add a layer of bacon between the filling and pastry. Or add cheese or a chutney layer for ooze or tang.
Vegetarian or Vegan Black Pudding
Surprisingly you can buy vegetarian/vegan black pudding! Combine it with a meat-free sausage – I prefer the ones made by Richmond for sausage rolls and you can actually quite easily recreate this recipe.
Make sure to use a pastry that is dairy free. Most commercially available ready made pastries are accidentally vegan – just check the label and ignore the all butter options. You can replace the egg wash with a plant based milk and you have a vegan/veggie version of this recipe.
Make Allergy Friendly Sausage Rolls
This recipe is free from nuts.
Gluten Free: Swap the pastry for a gluten-free pasty. Its readily available now, even as a ready rolled option. You should also ensure that the pork sausages you use are gluten free which is increasingly easy. Black pudding contains gluten in the binding but you can buy a gluten-free version.
Dairy Free: If you use standard store-bought puff pastry, it is usually accidentally dairy free. Do double check the packaging however. And you will obviously need to steer clear of all-butter varieties.
Egg Free: Switch the egg for milk or cream. If you can’t have dairy either, use a plant based milk.
Neither black pudding nor pork sausages should contain egg or dairy, but as always, do check the ingredients.
Please note that this recipe may contain other allergens not referred to above and any variations suggested have not been tested unless otherwise stated. For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
Get Ahead
Sausage rolls are ideal for prepping ahead of time. The best way to do this is to prepare them right up to the point that you would bake them and then freeze. It is best to freeze them individually on a tray and them move them to a bag or box once frozen solid. Otherwise they will just freeze as one big lump.
You can also prepare them earlier in the day before baking a little later to serve fresh. I wouldn’t do this more than 10 to 12 hours in advance or the pastry has a tendency to discolour. Do also make sure to store them covered in a fridge.
Leftover Sausage Rolls
I’m never convinced that there is such a thing as leftover sausage rolls, only sausage rolls that haven’t been eaten yet! They’ll last for several days if stored well covered in the fridge of they can be frozen as mentioned above.
Pork & Black Pudding Sausage Roll Tips
Making sure to cut the black pudding and give it a good mash will make sure it will be evenly distributed. It feels like it won’t break down easily at first but keep going and it will start to break down.
I also say to spend those extra few minutes properly smoothing the pastry join – this will make the bake more even and prevent the pastry from popping open.
Spend another extra minute cutting the rolls – using a sawing motion with a decent sharp knife rather than pressing down will leave the pastry edges more free to rise and puff.
Don’t forget to let me know in the comments if you try making this recipe – I want to know what you think and if you made any substitutions, how did it turn out?
Still Have Questions?
Simple! Just contact me and I will do my best to help as quickly as I am able. Head over to my Contact Me page, any of my social media channels or post a comment at the bottom of this page and I’ll see what I can do.
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More Pork Recipes
The Recipe
Pork & Black Pudding Sausage Rolls Recipe
Equipment
Ingredients
- 320 g Puff Pastry
- 300 g Pork Sausage Meat - see note
- 200 g Black Pudding
- 1 Egg
- Nutmeg - optional
Instructions
- Preheat the oven to 200c fan | 220c | 390c or equivalent.
- Skin enough sausages to get 300g Pork Sausage Meat. Place on a board or shallow bowl
- Remove the skin and cut 200g Black Pudding into very small pieces. Add to the other sausage meat.
- Use a fork or potato masher to mash the black pudding into more of a paste than chunks. Mix fully with the rest of the sausage meat.
- Split the sausage meat into 4 equal pieces.
- Roll 320g Puff Pastry out on a floured surface to about ¼ inch thickness. Or unroll a sheet of ready rolled pastry.
- Cut the sheet into half lengthways with a sharp knife.
- Wet your hands with cold water and form one quarter of the meat mix into a sausage roughly half the length of the pastry. Place the sausage meat around ⅔ of the way along each pastry strip. Repeat with the next quarter of meat – you can mould the sausage meat into the right shape. Repeat with the final two quarters laying them on the second piece of pastry.
- Beat 1 Egg in a small bowl. Use a pastry brush to cover one side of the exposed pastry.
- Start to roll the pastry around the sausage meat starting with the unwashed section. Keep the pastry nice and tight to the sausage meat.
- Continue to roll until the meat is totally contained in the pastry.
- Wet your finger a little and gently press along the pastry seam – this will allow the pastry to meld together and reduce the likelihood of the pastry coming apart as it cooks.
- Use the same sharp knife to cut the end off of each roll to neaten it up if needed. Note – Use the knife to saw rather than press down or you will squash the rolls. Wipe the knife in between each cut. Don't forget not to press to hard.
- Cut each roll into half. Then each quarter in half and then half again to end up with a total of 16 sausage rolls. You can actually cut them into any size you prefer!
- Move each roll to a lined baking tray, seam side down. Make sure the rolls each have ample room to expand.
- Generously egg wash the top and sides of each sausage roll. Make sure to not wash the exposed ends or sausage meat.
- It is optional but a nice touch to use a fine grater to dust the tops of the sausage rolls with Nutmeg.
- Bake for 15 minutes until light golden brown. They may need slightly longer depending on your oven. Use your eyes and judgement. If your oven does not cook evenly, turn the tray midway through cooking.
- Try to let them cool a bit before serving but I think we all know they’re not going to last long!
To Air Fry (see notes section for more guidance)
- Prepare the sausage rolls per the oven instructions but apply the egg wash without moving them to a tray.
- Preheat your air fryer if your version requires you to.
- Once hot, remove the basket and lightly grease using an oil spray (not fry light) or brush on some oil. Be careful because the basket will now be hot.
- Use tongs to carefully place the rolls into the basket. Make sure to leave enough room for the rolls to puff up.
- Cook for 15 minutes at 180c/350f.
- Remove the rolls from the basket to a cooling rack then continue to cook the remaining rolls in as many batches as you need.
Notes
- Sausage meat – I used 300g of regular pork sausages and 200g soft black pudding to make up the 500g sausage meat needed. I found that more black pudding than this because a little overwhelming and made the filling a little dry. If you do want to use a higher ratio of black pudding I would recommend adding in a little suet, vegetable oil or even butter to increase the fat content.
- The air fryer version of this recipe is tested in a Corsori Lite (CAF-LI401S) with a 3.8 litre capacity. The square(ish) shaped basket is 21cm x 21cm and 24cm on the diagonal.
- Not all models advise preheating is required. Please follow the recommended instructions for your model. Mine has a specific preheat setting which is 4 minutes at 205c.
- For this recipe, I can fit 8 black pudding sausage rolls in the basket at a time. The fit is quite snug. For the recipe as written, this means that I need to cook the sausage rolls in 2 batches.
- As all air fryer models are a little different, you may find that you can fit more or less in at a time. Some models include stacking shelves which will increase capacity.
- Required cooking times and temperatures can also vary between models and brands. If you know that your air fryer runs a little hotter than most recipes suggest, use a lower temperature. And vice versa. Equally if you find that food cooks more quickly in your machine than instructions usually state, reduce the cooking time (or check it earlier) and vice versa.
Karen says
I had friends round at the weekend and baked these for something a little different. So easy and they went down a treat – zero leftovers!
Janice says
I love black pudding, although my husband is not so keen. However, he really enjoyed the mix in these sausage rolls. We’ll definitely be having them again!